1 Cup Flour 1 tsp Baking Powder 1 tsp of salt… 1/2 Cup milk 2 Tablespoons Mayo Combine all ingredients, spoon in to a greased muffin pan, makes aprox. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.
2 cups finely chopped seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion 2 Tbsp minced fresh parsley 1 jalepeno pepper, seeded and chopped 4-1/2 tsp minced fresh cilantro 1 garlic clove, minced or pressed 1/4 c reduced-fat sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
ingredients 4 3/4 cups regular all purpose flour (I prefer King Arthur) 1 1/2 tbs sugar 2 1/2 tsp salt 1 .25 oz pk o. Active dry yeast 1 cup warm water 2 tablespoons softened butter 1 1/2cup sourdough starter
1. In mixing bowl combine 1 cup flour, sugar, salt, yeast. Add water and butter. Stir in starter. Mix in remander of flour gradually.
2. Knead until dough is pliable andsoft. Place in grease bowl,turn once so all surfacesare oiled. Coverand let rise until doubled. This can take up to 4 hours depending on house temperatures
3. punch downand let rest for 15 minutes. Shape loaf. Place on baking sheetor stone that hasbeen sprinkled with cornmeal. Using sharp knife cut 1/2 inch deep slashes across top. Spritz top with water. Allow to rise until double. Do not cove
4. Preheat oven to 350 degrees. Place baking pan with inch of water on bottom of oven. After 10 minutes, mist top and sides. Repeat misting process every 10 minutes. Bake 30~45 minutesuntil done. In temp should be around 190 degreesand loaf should spund hollow when thumped.
1 can of apple pie filling and 1 box of Angel food cake (dry mix only). Combine both ingredients in a bowl. Transfer to greased 9×13 pan and bake at 350 deg. for 20 minutes or until top browns.THAT’S IT! I figured it had to be too good to be true but tried it anyway and was pleasantly surprised. I made some minor adjustments though. Here’s all 2 of the ingredients. Seriously. When I combined the cake mix and apples, it seemed a little dry so I added about 2 tablespoons or so of milk. That gave it a good batter consistency. Then, before I put it in the oven, I generously sprinkled a cinnamon and sugar mixture over the top of the batter. (hard to tell the difference in the picture)I cooked it for about 25 minutes until the top was good and brown. Sorry, the pictures aren’t the best. I was in a hurry.
You can just see the apples inside the cake.We ate it after dinner with vanilla ice cream and all four of us agreed that it is great! It’s light and fluffy with a bit of apple. 5 stars for as easy as it is! Next time I make it, I might try adding a little more fruit though – maybe another 1/2 can of apples or so. I don’t know if 2 whole cans would mess up the baking or not. I might need to try it that way sometime just to find out. I would also suggest serving it warm out of the oven with a little bit of caramel drizzled over the top and 2 scoops of vanilla ice cream. Hungry yet?
For cream filling: I use cream cheese (softened), instant vanilla pudding (large box) 1 cup heavy cream 1 1/2 cup milk. Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened. Enjoy ladies. These are actually my cream puffs shown.
Donut: 1 cup water 1 cup butter 2 cups flour 5 eggs
Over medium heat melt butter in water. Bring to a boil and remove from heat. Immediately add flour and whip in with a wooden spoon. Add one egg at a time to incorporate well into dough. Drop by cookie scoop onto parchment paper on baking sheet. Bake at 350 degrees for 30 min. Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar. Enjoy!
THIS CAKE IS A RICH, DARK, MOIST FRUIT CAKE, VERY FLAVORFUL AT CHRISTMAS. TRY ICING WITH ALMOND PASTE FOR A MORE FESTIVE TOUCH. THIS RECIPE IS STARTED IN OCTOBER OR NOVEMBER SO AS TO LET IT MELLOW BEFORE THE HOLIDAYS.I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
3/4 cup molasses
3/4 cup apple juice
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
Chakalaka is a South African dish comprising of baked canned beans, grated carrots, tomatoes, green and red bell peppers, onions, curry powder, garlic and ginger paste. Very tasty.
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon garlic powder
3/4 cup hot water (140°)
2 tablespoons olive oil
In a large bowl, combine the flours, salt and garlic powder. Stir in water and oil. Turn onto a floured surface; knead 10-12 times. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle.
In a large cast-iron or heavy skillet skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.
I boiled the potatoes and added 1/2 tbs turmeric and salt and allowed to cook 3/4 cooked. I strained excess water in a cup.(I used it later). In a pan I sauteed onions and garlic then added about 3 finely chopped tomatoes and stirred adding my favorite spices of dark soy sauce, salt, ground paprika, Cummin, oregano, Royco cubes,blackpepper,green chillies, etc. I stirred well about 3 mins and added the water I strained from the potatoes. And allowed to come to a boil while reducing the heat to low. I tossed the potatoes in and allowed to simmer in about 5-7 mins.I switched off heat and covered the pan tightly to cool a bit then served.
I used 3 cups of all purpose flour, 1 cup of milk, 2 tbs blueband, 1 egg, 2tbs sugar, 1 small packet yeast and oil. I mixed all the ingredients in a bowl and made a dough like chapati. I covered it tightly and allowed to rise for 1 hour.I made 16 spirals and made twists by rolling on opposite directions. Cooked under medium to low heat. I garnished with cinnamon powder and sugar. About the taste… Yummy About the shape…able to frighten and expel any worms in the stomach. Karibuni na chai.